How Tequila is Made | TequilaRack How Tequila is Made Learn everything you need to know to host a fun and informative Tequila tasting party. LEARN MORE How Tequila is Made Blue Agave plants are cultivated on plantations and take about 8-10 years to fully mature. When the mature Agave plants are ready for harvesting, the Agave harvester, known as the "Jimador," manually removes the piña, which is extracted from the core of the Agave plant exactly as it has been done for centuries. Each piña weighs between 65 and 135 pounds. It takes about 17 pounds of Agave to produce 1 liter of 100% Agave Tequila. The piña hearts are split open and steamed in large pressure cookers. The resulting liquids flow into large steel vats for fermentation, where the process takes from 12 hours to several days, depending on several different factors including the amount of water and sugar in the piñas, the type of yeast used and the ambient temperature. When fermentation is complete, the liquid then undergoes a double distillation process. When the second distillation is complete, a potent high-proof Tequila emerges.

All Tequila is colorless when it comes out of the still. This silver or Blanco Tequila is then diluted with distilled water to achieve the desired 80 proof. Silver or Blanco Tequila becomes "Reposado" from a process of aging a minimum of two months in large wooden tanks. Gold Tequila that is not 100% Agave is artificially darkened with caramel coloring. Super-Premium or "Añejo" Tequila is aged longer in oak barrels. Depending on the aging technique the Tequila takes on a different flavor and smoothness. Like fine wines, the complexity and flavor is enhanced with age. “Extra Añejo” is aged in white oak casks for at least three years, making it the “oldest” and rarest of the aging styles. What is Tequila? (with pictures) What is Tequila? Last Modified Date: 24 December 2016 Copyright Protected: Top 10 facts about the world Tequila is an alcoholic drink made from the distilled agave plant. The general group of alcoholic drinks made from this plant are referred to as mescal, of which tequila is a specific and regulated form.

Agave is not, as is commonly thought, a cactus, but is actually a large succulent more closely related to lilies. There are hundreds of species of agave, many of which are radically different from one another. One of the most well-known species is the century plant , often found in gardens throughout the world. Tequila is made from a species of agave called blue agave, or Agave tequilana. The best tequilas are made solely from agave and are usually labeled as being 100%. Others may mix in some other bulk, such as sugar or corn, to supplement the agave, which is quite expensive. In order to be certified as tequila, however, at least 51% of the material used to make it must be agave. Ad Many archaeologists believe that the agave plant has been cultivated by humans for nearly 9,000 years. The first evidence for an alcoholic drink made from it dates back to the time of the Spanish Conquistadors nearly 500 years ago, who distilled the native pulque drink into a stronger liquor. By the 17th century, the beverage was being mass produced and sold throughout Mexico.

The modern tequila has its origins somewhat later, around 1800, when it began to be mass produced using methods that are almost identical to those used by many modern producers. Some of these original batches have survived and are still available for sale. In the past decade, tequila has seen increased international popularity, with worldwide sales skyrocketing. A wide range of top-end spirits have sprung up to take advantage of this popularity, and a number of large corporations have begun expanding their production. The popularized inclusion of a worm in the bottom of a bottle has its origins in the 1940s, when it was introduced as a marketing ploy. The worm is meant to be the larvae of a moth that sometimes infests the agave plant, whose presence denoted a lower quality product. In recent years, manufacturers have struggled to remove the myth of the worm from the minds of their drinkers, as they attempt to improve the image of the drink. Ad How is tequila made How Is Tequila Made Ah, the million-dollar question... How is tequila made? You might be a tequila drinker, but chances are you are not a true tequila aficionado. The difference?

Anyone can drink tequila, but not everyone knows what it takes to make it. So how is tequila made? If you’ve taken the time to research how tequila is made, I say you’re awesome. If that’s not your case, however, you’re still awesome... you just have some quick learning to do! Read on for a complete overview of how tequila is made. If you're just looking for a general overview, though, try this "How To Make Tequila" flowchart instead. What is tequila? Tequila is an alcoholic drink produced with blue Weber agave. This agave plant is also known as weberi agave, weber agave, and agave tequilana (its scientific name). Agaves from the Highlands produce sweet and frutal tequilas, while agaves from the Lowlands are more herbaceous in nature. This becomes evident in the liquor's aroma and taste. It has a denomination of origin which limits production to 5 Mexican states: Jalisco, Nayarit, Tamaulipas, Michoacán and Guanajuato.

The Consejo Regulador del Tequila (CRT for short) is the entity responsible for enforcing laws and regulating all tequila products. A similar Mexican drink, mezcal, also uses agave. Mezcal can be produced anywhere in Mexico and is subject to different regulations than tequila. An aficionado will also recognize that mezcal has a different, usually harsher flavor. In short, all tequila is mezcal, but not all mezcal is tequila. Now on to our question: how is tequila made? How is tequila made? Production involves 6 basic steps: Planting and harvesting The process begins with the jima, the harvest, and the jimadores, those responsible for growing and eventually harvesting the agave. Producers may have their own agave, but most choose to buy it from growers. The plant is left to grow 8 to 10 years, enough time for agave to produce honey within its piña (I’ll call it “pina” for all you gringos... You’re welcome!). Jimadores will then use a coa, a tool used for centuries, to extract the pina and clear it of leaves and thorns.

But how is tequila made from this agave? Cooking and milling The pinas will be weighed, cut up in halves or quarters, and cooked. The traditional method takes pinas and places them in hornos, or cooking ovens. The modern method involves using steel pressure cookers called autoclaves. The latter approach cooks the pinas faster. Fortunately, flavor doesn't vary with either process. Agave is cooked to transform starches into sugars, which will then become transform into alcohol. To extract the agua miel, or honey water, the cooked fruit passes through grinding blades. Fibers are sprayed with water, ensuring all sugars are released. Leftover fibers, known as bagazo, are generally used as fertilizer for agave fields. Fermentation The juices are now ready to be fermented. This is each tequila starts to acquire its unique taste and classification. If the producer wants 100% agave tequila, then the juice passes straight to fermentation vessels. However, if he wants mixto tequila (non-100% agave tequila), then the agua miel must be placed in formulation tanks. Sugarcane or molasses sugar are then added to the juice.

Only then can the mixto be placed in fermentation vessels. Now’s the time alcohol begins to appear (finally!). Producers will introduce yeasts. These can either be chemical catalysts or natural ingredients. The tanks are lightly heated and carbon dioxide is released, giving the agave juice 5% alcohol content per volume. Is this how tequila is made...? Not yet, but we're getting close. Distillation The mosto, or fermented agave juice, is finally ready for distillation. The juice will be heated to alcohol’s vaporization point and then cooled and condensed to create ordinario (ordinary in English). You could try to drink this ordinario, but chances are you’d be blinded and intoxicated afterwards! That is why Mexican law requires all tequila to be distilled twice. The mosto can be distilled three or even four times for top-shelf tequila. The first distillation will remove all “heads” and “tails”, the first and last portions of the distilled product. These contain bad alcohols and other impurities, which is why they must be discarded in favor of a quality (and safe) drink. A second distillation determines the percent of alcohol the tequila will have.

Premium tequila will aim for 40% alcohol per volume or 80 proof; a bulk, mixto, or lower quality spirit instead aims for 55% alcohol per volume or 110 proof, which will be later diluted with purified water. Aging Following along? Good... We finally have tequila! Tequila blanco, to be precise. A blanco is agave in its purest alcohol form (it’s also known as plata and silver tequila). Finally, something we can drink! But this blanco can still be worked with. Reposado and añejo tequila can be obtained from a blanco (again, let’s make it easy on your eyes and call it “anejo”). To do so, silver tequila is aged in barrels. Reposados use redwood or oak barrels, while anejos almost exclusively use Kentucky bourbon barrels (I’ve also heard of former cognac barrels being used for anejo). A reposado will age from 2 to 12 months; an anejo from 1 to 3 years; and a new, recently regulated extra anejo will age for over 3 years.

The more time the liquor spends within a barrel, the more color and tannins the final product will have. How is tequila made? It's made by harvesting, cooking, fermenting, distilling, and aging the blue agave. This final product (blanco, reposado or añejo) is ready to be drinked. Bottling The beverage is pretty much ready to be consumed. However, there are rules regarding how and where tequila can be bottled. All 100% agave tequila must be labeled and sealed in Mexico. Non-100% agave tequila, or mixtos, can either be bottled in Mexico or in the U.S. Wrapping things up... And that, ladies and gentlemen, answers the million-dollar "how is tequila made" question Now you can show off your new tequila knowledge at your next reunion. Happy drinking! Tequila: What Is It and How Is It Made? By Colleen Graham Updated July 24, 2016. Tequila is rich in a history far beyond the popular Margarita .

Originally used during rituals beginning 2,000 years ago, tequila has evolved into the potent spirit we drink today and in recent years has transcended a quality we could not imagine a few decades ago. The History of Tequila The town of Tequila was founded in 1656 and shortly thereafter tequila was produced throughout Mexico, with Jose Cuervo being the first to commercialize the product. The late 1800’s saw the first imports to the U.S. and the following Mexican Revolution and World Wars added to the international popularity of tequila. Tequila is also regulated by an Appellation of Origin standard. In 1978 the tequila industry initiated a set of strict standards which regulate where and how tequila can be produced, what is on the label, the style (or type) of tequila, and what can legally have the name take the name tequila. NOM-006-SCFI-2005 (updated in 2011) defines these rules.

continue reading below our video How to Pick a Tequila Among the list are the regions within certain Mexican states in which tequila can be made and they include: 124 municipalities of Jalisco (including the town of tequila and most of today's tequila production ), 8 municipalities in Nayarit, 7 municipalities in Guanajuato, 30 municipalities in Michoacan, and 11 municipalities in Tamaulipas. How is Tequila Made? The Agave Plant: Tequila is made by distilling the fermented juices of the blue agave plant (a member of the lily family that looks like a giant aloe vera plant with spiked barbs on the tips) with water. After 7-10 years of growing, the agave plant is ready to be harvested and used in the production of tequila. Underground, the plant produces a large bulb called a piña, which has the look similar to a pineapple. The agave's spiky leaves are removed and the piñas are quartered and slowly baked in steam or brick ovens until all starches are converted to sugars. This product is crushed in order to extract the plant’s sweet juices, which are then fermented .

100% Agave vs. Mixto: According to Mexican law, all tequila must contain at least 51% Weber blue agave (Agave tequilana). Really good tequila is 100% Weber blue agave and will be clearly marked on the bottle with the law requiring them to be produced, bottled and inspected in Mexico. . Tequila that is not 100% agave is called mixto because it is blended with sugar and water during distillation. Mixto tequilas can be produced outside of Mexico. Until a few years ago, mixtos were the main tequilas produced, though now the majority of the tequila you find is the Tequila 100% de Agave. Distillation: Tequila is distilled in either pot or column stills until it reaches around 110 proof. The result is a clear spirit with a significant amount of congeners . Some tequileros re-distill the tequila to produce a cleaner liquor. Before bottling, the distillate is cut with water to obtain the bottling strength, which typically is around 80 proof, or 40% alcohol by volume.

The brown color of tequila comes from one of two sources: gold tequilas often get their color from the addition of caramel or other additives, while reposado and añejo tequilas obtain their brown color from barrel aging . Other tequilas are flavored with small amounts of Sherry, prune concentrate and coconut. Blanco tequilas are clear. The 5 Types (Tipos) of Tequila Blanco, Silver, or White Tequila (Tipo 1): Blanco tequila is a clear spirit that can be either 100% agave or mixto. These tequilas are aged no more 60 days in stainless steel tanks, if they are aged at all. The unaged blancos give the drinker the rawest taste of agave available and have a notable earthy flavor that is distinctly tequila. If you have not tasted a blanco, then you are missing out on the pure taste that is agave. Silver tequila is primarily used for mixing and are perfect for almost any tequila cocktail and often smoother than the gold tequilas for shots . If you are looking for a quality, affordable, all-around tequila to keep in stock, a blanco is your best option.

Joven or Gold Tequila (Tipo 2): Joven (young) or oro (gold) tequilas are the ones that many drinkers are familiar with, particularly if you spent any time doing tequila shots in the last few decades of the 20th Century. Gold tequilas are responsible for many bad tequila experiences and were the most widely distributed in the U.S. during that time. These are often unaged tequilas that are typically mixtos and have been colored and flavored with caramel, oak extract, glycerin, syrup, and other additives. While many gold tequilas leave something to be desired in comparison to the other classes, there are now a few decent bottlings available. If you are going to drink a gold tequila, stick to heavily flavored cocktails or (if you must) shots. Reposado Tequila (Tipo 3): Reposado, or rested, tequilas are aged in wood casks for a minimum of 2 months and many are aged from 3-9 months. The barrels mellow the flavors of a pure blanco and impart a soft oak flavor to the agave as well as giving the tequila its light straw color.

It has become popular for distilleries to age their tequilas in used bourbon barrels, which adds another dimension to the finished taste. A little more expensive than blancos, reposado tequilas are the middle ground of the three main types found that are now often found in a brand's tequila line-up. They are versatile enough to be used in a great number of tequila cocktails , particularly those that have lighter flavors like the Margarita or Tequini and many of the reposados available today make great sipping tequilas . Añejo Tequila (Tipo 4): Añejo tequila is "old" tequila. These tequilas are aged, often in white, French oak, or used bourbon barrels for a minimum of 1 year to produce a dark, very robust spirit. Some of the best añejos are aged between 18 months and 3 years while some of the best can spend up to 4 years in barrels. Many tequileros believe that aging longer than 4 years ruins the earthy flavor tones of the spirit.

Añejo tequilas tend to be very smooth with a nice balance of agave and oak, often with butterscotch and caramel undertones and are perfect for sipping straight (chilled if you like) or for those really special cocktails. Try these tequilas in a snifter to get a real sense of their aromas and flavors. As might be expected, añejo tequilas are some of the most expensive on the market. Extra-Añejo Tequila (Tipo 5): The change in the tequila market of recent years has led to the creation of a fifth type of tequila, which is labeled extra-añejo or muy añejo. These tequilas spend over 4 years in barrels and have a profile that rivals some of the oldest whiskies you can find. Logically, the price of these tequilas reflects their extra time in the barrel and these are ones that you will want to save for straight sipping, enjoying every second of the experience. How to Read a Tequila Label There are many brands of tequila on liquor store shelves, choosing the right one can be a daunting task.

Here are some of the things you'll find on the label that will help you make a good choice. Keep in mind that you pay for what you get. Type (Tipo): Blanco, Gold, Reposado, Añejo, Extra-Añejo, Reserva de Casa (often añejos in limited edition bottlings) Purity: Only 100% agave is labeled as such. If the label does not say 100% agave it is a mixto. NOM: Refers to the distiller registration number that is used to distinguish more than 500 brands produced by about 70 distillers. All tequila labels are required to have an NOM. No matter what the label says, the NOM does not indicate quality. CRT: An indication that the Tequila Regulatory Council (CRT) has certified the product. Again, this is not a guarantee of quality, it simply says that the CRT has approved the production process of the company and this is legit tequila. Hecho en Mexico: Made in Mexico. 100% agave tequilas can only be made and bottled in Mexico.

Hecho a mano means 'handmade' and, while it is not an official term, it usually indicates traditional production processes. DOT: Denomination or origin number, indicating compliance with Mexican regulations regarding where the product was made. Not on all labels. Brand Name: This doesn't indicate who makes the product (see NOM). Alcohol Content: Tequilas in Mexico are usually 38-40% alcohol (76-80 proof), but legally may be higher, up to 50% (100 proof). More Agave Liquors Mezcal: Unlike tequila, mezcal can use any of 8 approved varieties of the agave plant and it has a noticeably smoky flavor, much like the Scotches from Islay . This is also where the tequila worm of legend comes into the story. While the reason is obscure, one version says that the worm was placed in the bottles to prove that the alcohol is high enough to preserve a worm intact. The worm itself is the larva of 1 of 2 moths that live on the agave plant and, as many frat boys have proven, are safe to consume.

Top-quality Mezcals do not have a worm and in recent years mezcal has seen a new appreciation and a dedicated following. Browse Mezcal Cocktails Pulque: Pulque is an old spirit that was once very popular in Mexico. The main difference between it and tequila and mezcal is that the agave are not cooked prior to extracting the juices. It is not commonly found on the commercial market, though on occasion you may find it in a six-pack of cans. Sotol: Sotol is a regional variety of mezcal from Chihuahua and is made from another succulent called dasylirion. It is often aged for six months and is rarely found outside of its region of origin. Raicilla: Pronounce "rye-see-yah," raicilla is often referred to as Mexican moonshine. It is often a treat for tourists visiting Puerta Vallarta where it is almost exclusively made anymore. The Agave inaequidens is the plant from which it was made and until recently it was illegal to make, but bootleggers kept it alive through the years. This one is typically drunk straight, chilled, or with grapefruit soda (such as the Paloma ).

Baconara: Baconara has a similar story to raicilla and was outlawed until 1992. It is made in the state of Sonora from the Agave pacifica (or Agave yaquinana), which is roasted underground in lava rock-lined pits. It is rare to find it outside of the region. Continue Exploring Tequila About Tequila Agave Plants | Garden Guides About Tequila Agave Plants Submit Overview Agave tequilana Weber variedad azul is the scientific name for blue agave (pronounced ah-GAH-veh). The fermented juice of the blue agave plant is what tequila is made from. Most tequila is made in Mexico, and the plant grows well in the hot Mexican climate. Plant Description The blue agave is a succulent plant with large, fleshy leaves. All of the leaves grow upward and outward from a central point. The leaves are blue-green in color, giving the plant its name. Blue agave grows up to 5 feet tall and 5 feet wide. Care Blue agave needs at least 10 hours of full sun each day. The plant grows best in the hot climates of southern North America.

Agave plants grow best in sandy, fast-draining soil. The plant requires no watering once it establishes a strong root system; it can survive on the water it takes in from infrequent rain. Geography It is not known where the blue agave plant originated. It grows best in USDA zones 9 through 11 and is currently grown in the southern United States and Mexico. All of the blue agave plants currently in existence were propagated and cultivated by humans. Harvesting Blue Agave for Tequila All of the blue agave harvested to produce tequila is done by human hands. Field workers strip off the leaves with knives or machetes. The heart of the plant is salvaged and the sap is fermented to create tequila. Tequila Tequila is a town in Jalisco, Mexico, where blue agave is cultivated. The name "tequila" is protected by a treaty with Mexico and 26 other countries. Only tequila made in 126 small Mexican towns may bear the true tequila name. Keywords: blue agave plant, tequila plant info, tequila agave plant information About this Author Cyn Vela is a freelance writer and professional blogger.

Her work has been published on dozens of websites, as well as in local print publications. Vela's articles usually focus on where her passions lie: writing, web development, blogging, parenting, gardening, and health and wellness. She studied English literature at Del Mar College, and at the University of Texas at San Antonio. The 7 Steps of Tequila Making Written on September 7, 2012 Warning: Division by zero in /data/26/2/11/13/2500176/user/2738275/htdocs/blog/wp-includes/functions.php on line 4239 Ever wonder how IZKALI tequila is made? We’ve got the answers for you! True tequila is made from blue agave, a succulent plant found in Mexican regions. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. Every step is regulated by the Consejo Regulador de Tequila, ensuring that general guidelines are followed to guarantee maximum quality. Each distillery has its own source of agave, processes, quality control and techniques that will affect each tequila’s taste.

Step 1 – Harvesting The planting, tending and harvesting of the agave plant remains a manual effort that relies on centuries-old know how that has been passed down from generation to generation. The agave used in IZKALI’s tequila is grown in the distillery’s own fields which have been cultivated for three generations. The plants grow in neat rows for six to ten years and are meticulously tended until they are ripe and ready to harvest. The harvester, or “Jimador” removes the agave leaves with a sharp curved tool called a Coa. He trims the 200 plus leaves that protect the heart or piña of the agave until the whole heart is extracted from the ground. Only the heart, or “piña,” of the agave plant is used to make tequila. Mature piñas weigh in between a hefty eighty and three hundred pounds; however, the size of the agave heart is not nearly as important as its sugar content. The older the agave, the longer the piña will have to accumulate the starches that will convert into fermentable sugars. Approximately, 15 pounds of agave piñas are required to produce one liter of delicious tequila.

Step 2 – Cooking During this step, steam injection within traditional brick ovens or stainless steel autoclaves is used to activate a chemical process within the piña that converts complex carbohydrates into simple fermentable sugars. Cooking also softens the piña, making the process of sugar extraction easier. Step 3 – Extraction Once cooked, the agave heads are transported to a milling area for sugar extraction. The cooked piñas are crushed in order to release the juice, or “aguamiel,” that will be fermented. The traditional method is to crush the piñas with a “tahona,” a giant grinding wheel operated by mules, oxen or tractors within a circular pit. Modern distilleries now use a mechanical crusher to separate the fiber from the juices. Once the piñas are minced they are washed with water and strained to remove the juices. Step 4 – Fermentation During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless steel tanks. Yeast may be added to accelerate and control the fermentation. Traditionally, the yeast that grows naturally on the agave leaves is used; however, today many distilleries use a cultivated form of wild yeast.

Fermentation typically takes seven to twelve days, depending on the method used. Step 5 – Distillation The fifth step of creating tequila is distillation, in which ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. While some tequilas are distilled three times, the majority are only distilled twice, including IZKALI Tequila. The first distillation, also known as “deztrozamiento” or “smashing,” takes a couple hours and yields a liquid with an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%. After the second distillation the tequila is considered silver, or “blanco,” tequila. Step 6 – Aging Almost all containers used in tequila aging are French or American white oak barrels that have previously been used to age bourbon. Reposados are aged between two and twelve months, Añejos are aged between one and three years and Extra Añejos are aged for over three years.

The longer the tequila ages, the more color and tannins the final product will have. The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste. Step 7 – Bottling Like champagne, tequila is assigned an Appelation of Origin status, which limits production to five Mexican states: Guanajuato, Jalisco, Michoacán, Nayarit, and Tamaulipas. The state of Jalisco is very proud to be the center of Tequila production. It is the only state that as a whole has the status of Appellation of Origin. It is considered the place where tequila was first made and where the standards are defined. The other states are only permitted to grow Blue Agave in small and defined regions. All 100% agave tequilas must be bottled in the designated Mexican regions and must bear on their labels “Hecho en Mexico / Made in Mexico.” Non-100% agave tequila, or “mixtos,” can be sold and bottled anywhere throughout the world.

The combination of many factors—both environmental and human—that take place within each of the seven steps give each brand of tequila its unique taste. IZKALI works closely with its distillery for its delicious and distinctive flavor. From What Kind of Plant Is Tequila Extracted? | eHow From What Kind of Plant Is Tequila Extracted? Images 1, 2, 3, 5, 6: MorgueFile.com, Image 4: Chris Capelle Tequila is an alcoholic beverage, made from the agave plant, a native of Mexico. The heart of a mature plant (around 12 years old) is extracted, and fermented to create tequila. Tequila is the basis for the margarita, which combines tequila and lime juice (and often an orange liqueur), usually served in a salt-rimmed glass. However, tequila is traditionally consumed straight from a shot glass. History The blue agave plant was used for the basis of alcoholic beverages for many centuries before the first documented use of it for tequila (roughly the 16th century) but this crude beverage has little in common with the tequila of today.

It wasn't until the 1800s, the drink that is now considered as tequila was massed produced in Mexico. After World War II, tequila gained popularity in both the United States and abroad. Types While there are several varieties of tequila available today, they all are made from the blue agave plant. Aging tequila longer increases the quality of the liquor (along with the price). From least to most expensive are Blanco (white), which is usually not barrel-aged; Oro (gold), traditionally a blend of unaged and aged tequila; Reposado (rested) aged between 2 and 12 months; Anejo (aged), which is aged between one and three years; and Extra Anejo (extra aged), a new category, which is aged for longer than three years. Identification Agave is a succulent plant that is native to Mexico, and prospers in sandy soil and high altitudes. Characterized by long spiky leaves (as pictured on many brands of tequila), the plant averages a spread of two meters when fully mature. Due to the popularity of tequila over the past two centuries, there are both commercial and wild varieties of the agave plant.

Geography Like Champagne and Cognac, tequila has become the generic term for any agave-based spirit, whereas it has been traditionally produced in Tequila, Mexico. However, current laws in both the United States and Mexico allow tequila to come from any region in Mexico. The Tequila region of Mexico is near Guadalajara, which is on the west coast, approximately 370 miles northwest of Acapulco. Significance Tequila has provided the one-hit wonders The Champs with the (mostly) instrumental classic, which continues to be a frat party perennial. The Eagles have celebrated the effects of the morning after in "Tequila Sunrise," and Jimmy Buffet pointed the finger at "that frozen concoction that helps me hang on" in "Margaritaville." Red Rocker Sammy Hagar has celebrated the blue agave plant in his song "Mas Tequila," but considering he founded a premium tequila company (and since sold a majority stake for a mere $85 million), it might be more notable as a clever marketing idea than for its artistic merit.

Making tequila, harvesting a blue agave plant in Mexico - YouTube Making tequila, harvesting a blue agave plant in Mexico Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. Rating is available when the video has been rented. This feature is not available right now. Please try again later. Uploaded on May 14, 2009 A jimador cuts down and prepares a blue agave plant to be used to make tequila. This video was taken in Mexico, April 2009. From the website, Category ALL ABOUT TEQUILA All About Tequila We collected an assortment of tequila related information during annual visits to Jalisco (2009 through 2013), as well as from a variety of Internet sources. Background music courtesy of Roger Clyne and the Peacemakers was added in 2012. For more details, click on the above link to SOURCES and NOTES.

BACKGROUND MUSIC CONTROLS INTRODUCTION Tequila is an agave-based spirit made primarily in the area surrounding Tequila, Jalisco, 65 kilometers (40 miles) in the northwest of Guadalajara and in the highlands (Los Altos) of the western Mexican state. The volcanic soil in the region surrounding Tequila is particularly well suited to the growing of the cactus-like blue-agave, and more than 300 million of the plants are harvested there each year.[1] However, Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoac&#225n, Nayarit, and Tamaulipas Tequila sold in Mexico most often contains an alcohol content of 38% (76 proof). Tequila sold in the United States is most often made at a 40% alcohol content (80 proof), but there are also several varieties of tequila produced with 35-50% alcohol content (70-100 proof).

TEQUILA HISTORY, TRIVIA & MYTH Tequila - the beverage associated with Mexican ranchers, cowboys and bandits - has migrated into the hands of mainstream America. Premium tequilas have risen steadily in status over recent years and are now seated on the top shelf along side other fine spirits such as cognac and scotch. Sure, many folks still mix tequila in margaritas or slam it down with salt and lime, but a growing mass of people from all walks of life are discovering fine tequila can be enjoyed in sipping style. In part, tequila earned its rowdy reputation by appearing at frat parties where obnoxious behavior and next-day hangovers are common. This won&#39t change anytime soon, however, many have realized there is another side to this intriguing spirit. Tequila&#39s history and culture is deeply rooted in Mexico&#39s heritage. Long before the arrival of Conquistadors, the natives were making a fermented beverage called &#34pulque&#34. This vitamin rich drink was made from fermented sap extracted from the heart of the Maguey plant (one of numerous varieties of agave).

In addition to making pulque, the natives made clothing, rope, mats and paper from the long fibers of the maguey leaves. The sharp tips of the leaves were used as tacks or needles for sewing clothing. The maguey, one of Mexico&#39s most sacred plants, had a prominent place in religious ceremonies and rituals. The transformation of pulque, tequila&#39s predecessor, to something stronger occurred in the 1500s when the Spaniards introduced the distillation process to the region. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America&#39s first indigenous distilled spirit.[4] Pulque was distilled to make mezcal wine, also known as agave wine. This product continued to evolve into what we now call Tequila. It shares the name with a small town located in the state of Jalisco, where the blue agave thrives and much of tequila is made today. The origin of the word tequila is a bit of a mystery.

It is said to have derived from an ancient Nahuatl term meaning &#34the place of harvesting plants" or &#34a place to pay tribute." The word tequila is also said to mean &#34the rocks that cut." There is an extinct volcano (called Tequil&#225n) near the town of Tequila. The indigenous natives who trekked throughout this region routinely experienced cuts on their feet from the obsidian-laced terrain. The obsidian was used by the natives in ancient times to make sharp tools and weapons. Although the first tequila production was reported in the 1600s, some experts argue it was being produced several years earlier by some haciendas for their personal use. Production was done behind closed doors because if caught, the hacienda would be forced to pay taxes to the Spanish crown. [35] There is also some debate as to where tequila was first produced. Some believe it occurred in the town of Tequila, some say it was in Amatit&#225n, and others think it was in Arenal. Unfortunately, there are no documented sources for either of these versions.

It has been claimed (and disputed) that a wealthy landowner from the region of Tequila, Don Pedro S&#225nchez de Tagle, marquis of Altamira, was the first to compile the different traditional techniques to plan an industry with a better production process. He was also the first to plant agave exclusively to make mezcal wine. Some believe there was enough water for such an industry in Tequila, but not in Amatit&#225n.[40] Miguel Claudio Jimenez Vizcarra explains a different story in his document "ORIGIN AND DEVELOPMENT OF THE AGRO-INDUSTRY OF MEZCAL SPIRITS CALLED TEQUILA." He believes the Indians living in the Tecuane Canyon near Amatitan were producing mescal wine around the year 1540. Ruins of possibly the oldest production area have been discovered at this location. Some believe this production area actually included a crude distillation process. There is a natural water source in the Tecuane Canyon area to support the production of mezcal wine/tequila. We (Tequila Connection) visited the ruins and took some photos.

Read more on this topic by visiting our World Tequila Day page &#40Scroll down to &#34Disputing Tequila&#39s Oringins") and view photos of the Tecuane Canyon production site by selecting the Tecuane Canyon link at our Photo Gallery Selection Page. José Antonio Cuervo was the first licensed manufacturer. In 1758 the King of Spain granted Senior Cuervo the rights to cultivate a parcel of land. The agave fields have been growing in numbers ever since. In 1997, Cuervo&#39s output reached 37 million liters of tequila, of which 76% was exported. Cuervo remains the largest producer and exporter of tequila today.[36] In 1858, Don Cenobio Sauza visited the town of Tequila and quickly fell in love with this magical place. He gained skills in agave farming and learned about production while working at the Cuervo Distillery. He later bought his own distillery and founded Sauza Tequila, becoming one of Cuervo&#39s great rivals.

Don Cenobio&#39s grandson, Don Francisco Javier, gained international attention for insisting that tequila can only be made from the Weber Blue Agave. Tequila first made its debut in the United States in 1873, exported by the fabrica of Don Cenobio Sauza.[37] In the 1630s Mexican vendors (traveling on donkeys from pueblo to pueblo selling goods) helped spread the word of the new drink called mezcal wine. [38] However, tequila would not gain its due respect for hundreds of years. After 1821 when Mexico attained independence, Spanish products became increasingly difficult to obtain, opening the door for tequila to flourish. Tequila became a symbol of national pride during the Mexican Revolution. French products were cast aside, replaced by a patriotic desire to support Mexican goods. In addition, prohibition in the USA had positive impact to tequila&#39s popularity and demand was on the rise as it was smuggled across the border. Demand spiked again in the USA during World War II when spirits from Europe became scarce. Increased production during this period brought on the need for governmental oversight.

This led to the creation of two entities which have since transformed into Mexico&#39s present-day regulatory organizations. In the mid 1900s, Mexico was staking its claim. Through years of effort, international treaties and agreements, Mexico gained acceptance and recognition as the only country that can legally produce &#34Tequila&#34. Mexico established strict regulations to ensure tequila is produced within specified guidelines in order to maintain a level of quality. To be called Tequila, it must contain at least 51% agave tequiliana Weber, variety azul. However, most premium tequilas are made from 100% blue agave, and this is normally indicated on the label. TEQUILA MYTHS Although Mexico&#39s tequila is rich in culture, history and legend, it is also confused and misunderstood. Many people think tequila is made from a cactus. This is a myth. Tequila is made from the Weber Blue Agave, a succulent plant related to the lily and amaryllis. It grows in a cactus-like environment, but it is not a cactus.

The blue agave has a life-span of 7-15 years, stands 2 or more meters tall, and has a diameter of 2-4 meters. Another source of confusion is the difference between Mezcal and Tequila. Mezcal (from the Nahuatl word, Mexcalmetl) is known to be any distilled beverage made from the maguey (agave) family of plants. Thus, tequila is technically a type of mezcal, but mezcal is not a type of tequila. They are considered two distinct products. Mezcal is made from over two dozen agave species including Tobala and Espadin. Mezcal can be produced from the Weber Blue Agave, although this variety is primarily used for making tequila. The (traditional) production process is also different. For mezcal, the agave hearts are baked in rock-lined underground pits, covered with fiber mats and earth. This technique gives mescal a smokier flavor. Mezcal generally has a stronger bite than tequila, and is consequently less popular. However, mezcal producers are increasingly changing to a production process similar to that of tequila, hence mezcal today can be much smoother and refined compared to years past.

As of 2015, there are several hundred brands of tequila and over 150 brands of mezcal being produced (and certified) in Mexico. Similar to tequila, mezcal generally has an alcohol content of 38-40&#37. Tequila is made primarily in the state of Jalisco in west-central Mexico. Mezcal is produced primarily in the state of Oaxaca, in southern Mexico. Another myth is that tequila has a worm in the bottle. There is no worm in tequila bottled in Mexico. There is sometimes a worm in bottles of mezcal, but not tequila. When a worm is included in a bottle of mezcal, it is known as &#34con gusano" (with worm). The "worm" is usually the larva of one of two kinds of insects, either a red worm (&#34gusano rojo") or a maguey worm (&#34chinicuil"), the caterpillar of the Hypopta agavis moth.[39] The worm is a marketing ploy, as it has lost its nutrients inside the bottle.

If you do find a worm in a bottle of mezcal, you can drink it without worry as the alcohol has thoroughly sanitized it. Although consuming the worm does not result in any special aphrodisiac powers or hallucinogenic effects, some find it somewhat spiritual and imaginative. In recent years many manufacturers have began producing premium tequilas in collector bottles costing $60 - $100 USD or more. Although the fancy bottles are quite charming, if you forego this pleasure, you can find quality 100% agave tequila for less than half the price. Most tequila sold in the US for less than $20 a bottle is not 100% agave, but rather a mixture of 51% agave and 49% something else. Purists demand 100% agave tequila. Which tequilas are supreme is really a matter of individual taste. Some prefer the rough bite and strong agave presence of un-aged blanco tequila. Others like the characteristics of a middle-aged reposado, and some prefer the smoothness and woody aromas of an older a&#241ejo.

Take the time to experience the different brands available and decide for yourself which is best. RECENT HISTORY As of 2012, the Distilled Spirits Council of the United States. reported a 61% jump in U.S. imports of tequila since 2002. The majority of growth has been in the high-end premium tequila market. 12 million cases of tequila were sold in the U.S. during 2011, rewarding suppliers with a hefty $1.8 billion in revenue. In the late 1990s and early 2000s, increasing worldwide popularity of tequila drove corporate interest in the drink. Notable developments as a result included: 1. The purchase of Herradura by Brown-Forman for $776 million in September 2006.[5] 2.

A new NOM (Norma Oficial Mexicana) for tequila (NOM-006-SCFI-2005) was issued in 2006, and among other changes, introduced a category of tequila called "extra añejo" or "ultra-aged" which must be aged a minimum of 3 years.[6] 3. The purchase of the Sauza and El Tesoro brands by massive holding company Fortune Brands. Although some tequilas have remained as family owned brands, most well-known tequila brands are owned by large multinational corporations. However, there are over 100 distilleries making over six hundred brands of tequila in Mexico and over 2,000 brand names have been registered. Due to this, each bottle of tequila contains a serial number depicting which distillery the tequila was brewed and bottled in.

Because there are only so many distilleries, multiple brands of tequila come from the same place.[6] The Tequila Regulatory Council of Mexico originally did not permit flavored tequila to carry the tequila name.[8] In 2004, the Council decided to allow flavored tequila to be called tequila, with the exception of pure agave tequila, which still could not be flavored. [8] A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle which contains the tequila is a two-kilo display of platinum and gold. At that time the manufacturer held the Certificate from Guinness World Records for the most expensive bottle of spirit ever sold. [9] However, on 9 August 2013, the LATINO DAILY NEWS reported a far more expensive bottle of Ley .925 now holds the World Record. The new bottle, which is worth a reported $3.5 million, is made of 3.6 kilos of pure platinum and is covered with 6,400 diamonds.

In 2008, Mexican scientists discovered a method to transform 80-proof (40% alcohol) tequila into diamonds. This process involves heating the tequila to over 800 degrees C (1,400 degrees F) to vaporize the tequila. The tequila particles are cooled, and settle upon steel or silicon trays in an even, pure layer. The results are hoped to have numerous commercial and industrial applications, but are far too small (100-400 nm diameter) for use in jewelry. [10] In 2003, Mexico issued a proposal that would require all Mexican-made tequila be bottled in Mexico before being exported to other countries. [11]The Mexican government said that bottling tequila in Mexico would guarantee its quality.

[11] Liquor companies in the United States said that Mexico just wanted to create bottling jobs in their own country.[11] Liquor companies in the United States also claimed this rule would violate international trade agreements and was in discord with usual exporting practices worldwide.[12] The proposal might have resulted in the loss of jobs at plants in California, Arkansas, Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled in those plants.[12] On January 17, 2006, the United States and Mexico signed an agreement allowing the continued bulk import of tequila into the United States.[13][12][14]The agreement also created a "tequila bottlers registry" to identify approved bottlers of tequila and created an agency to monitor the registry.[12]

Question: From which plant is Tequila made?
Answer: AGAVE